Hello fellow Bakers,
I always think outside the box when baking to test my creativity while trying my best to stay as grounded as possible to the techniques I learned in cooking school. That said, I am making a sesame seed cake with Tahini Ice Cream and Sesame brittle for a brunch dessert event next week. I wanted to make the individual serving plating as visually stunning possible and thought that a pool of sauce around the cake would really set off the dessert for presentation.
At first I thought of a simple white chocolate ganache, but with all of the sesame flavors in the dessert, I though a very small portion of tahini paste might set off the sauce.
While I LOVE Rose’s recipes, I prefer Sheryl Yard’s White Chocolate Ganache recipe below.
Will the tahini paste add a grainy texture? if so, the idea will not work
If not, I’m thinking 1 Tablespoon added to the butter and white chocolate before the hot cream is added would allow the paste to incorporate wonderfully.
Sheryl Yard’s White Chocolate Ganache
8 oz white chocolate
4 Tablespoons unsalted butter, softened
1/4 heavy cream
1 Tablespoon light corn syrup
2 Tablespoon dark rum